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peggypoage
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First make the crumble. In a small bowl, add the pecans, dried cranberries, feta, parsley, and thyme. Use your clean hands to rub together the ingredients to form a crumble. Set aside.
Bring a large pot of salted water to a boil. Carefully add the green beans and blanch for 3 minutes, or until they are slightly tender but still crisp. You are going to finish cooking them in a skillet, so make sure you don’t blanch them for too long.
Drain and plunge the green beans into a large bowl of ice water to stop the cooking process, this will also help the green beans keep their vibrant green color. Drain, and transfer to a clean towel to dry.
In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic; cook for 1 minute, stirring occasionally.
Add the green beans to the pan and sauté over medium heat for 2 to 3 minutes, until the green beans are tender. Season with salt and pepper.
Transfer the green beans to a platter. Top with the crumble. Serve immediately.